1 large rectangular container (for these qualities I use a 35 x 23 cm rectangular Pyrex)

scale

Star by making the coffee so it will be cold when you get to the stage of soaking the savoiardi. I tend to do two mugs (about 200 / 250ml each) each with a heaped teaspoon of soluble coffee and put it in a deep dish. To the coffee I add 3 shots of Port wine. Leave it to one side.

Then separate the eggs: put the egg whites in one bowl and the egg yolks in another one.

To the egg yolks add 60g of sugar and mix well with the big spoon. Add the mascarpone and continue mixing until you get a homogeneous pale yellow mixture. Reserve while you prepare the egg whites.

Beat the egg whites until stiff and towards the end add the other 60g of sugar. Make sure the mixture is very stiff but do not over do it. I call this the white mixture 🙂

Then fold the white mixture in the pale yellow one. This is the Tiramisù cream!

You will now start “mounting” the Tiramisù

Soak the savoiardione by one in the coffee with port and lay them in the rectangular container, either vertically or horizontally, until totally covered.

When this first layer of savoiardi is complete put half of the Tiramisù cream on the top of it making sure all savoiardi are covered. Even it with a spatula.

Dust with cocoa powder

Then repeat steps 1, 2 and 3. This time when repeating step 1 lay the savoiardi the other way around i.e. if you laid them horizontally then lay them vertically and vice versa. And VOILÀ: your Tiramisù is ready!!!

Joana's Tiramisù

Put in the fridge for at least 8 hours before serving. I usually leave it overnight.

4 thoughts on “Desserts”

OMG I love it!! I’ll have to save this somewhere… I have very fond memories of you making this for us – so good! I also have your rectangular dish as a memento. I think it would be fitting if I did it justice by making some Tiramisù. Shame about my diet… Also, I must get some Port, thank you for reminding me how much I miss it.